Broccoli, brown butter bread crumbs, chermoula
2 crowns of Broccoli cut into florets
Chermoula (see below)
Brown butter bread crumb ( see below)
Preheat the oven to 425, toss florets in evoo and salt and pepper to taste. Roast broccoli, until tender, for roughly 30 min. Toss with Chermoula and lay flat on a serving dish and top with bread crumbs. Serve immediately
Chermoula
1 bunch of parsley
1 bunch of cilantro
2 T red wine vinegar
1 T whole coriander
1 T whole cumin
1 t smoked paprika
1 t aleppo pepper flake
1 whole shallot minced
2 cloves garlic minced
Zest of 2 lemons and 2 limes
EVOO
Rough chop Parsley and Cilantro, grind whole spices and combine with the rest of the spice, garlic, shallot, lemon and lime zest in a bowl . Add 2 T red wine. Cover just to the top with EVOO and salt and pepper to taste
Fool proof brown butter bread crumbs
400 grams dried sourdough
100 grams brown butter
Preheat the oven to 275. Combine warm brown butter and sourdough in the bowl of a food processor and blend and break up the bread until totally combined. Move to a sheet tray and toast in 15 min intervals until golde.
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